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Publicado: 15 de noviembre de 2012
RECIPE CONTEST MAMA’S FAVORITE PIZZA
Ingredients
1 Mama Mary’s 12” Gourmet Pizza Crust
Olive oil to mist the crust
Pizza Sauce
½ cup finely chopped onion
¼ cup red wine vinegar orchicken broth
2 cloves minced garlic
2 tablespoons olive oil plus more for brushing
½ pound mozzarella (about 2 cups)
2 Tablespoons of tomato paste
1 28-ounce can crushed tomatoes
1teaspoon salt
Chipotle Sauce
1 ½ cup of mayonnaise
2 cans (6 oz) canned white albacore tuna
3 chipotle chiles in adobo sauce from a canned chipotle
6-7 fresh basil leaves, rinsed,dried, and chopped (or 1 tsp dried)
3 tablespoons sugar
Preheat oven to 350 f
1. Heat oil in a large nonstick-skillet over medium heat. Add the onion. Sauté for 3 minutes, untilthe onion is translucent, about two minutes more.
2. Over low heat, sauté the garlic until fragrant. Add the salt, basil, and tomato paste; stir until well mixed. Add the crushedtomatoes. Simmer over low heat for 10 minutes, stirring occasionally. Reduce heat and simmer, stirring occasionally, for 15 minutes.
3. Meanwhile, in a blender or food processor, combinemayonnaise, chipotle chiles and sugar. Blend until the mixture is smooth.
4. Now place the adobo cups of sauce into the rest of the pizza sauce, in the same saucepan over mediumheat.
5. Simmer the chipotle sauce over moderately low heat, stirring frequently until it is very thick, pasty, about 20 minutes.
6. Add red wine vinegar or chicken broth and whitealbacore tuna to skillet. Stirring occasionally, about 2 minutes or until sauce thickens slightly and tuna is tender.
7. Drizzle a coating of olive oil into a 9-by13 inch baking pan.8. Add the pasta mixture and sprinkle the mozzarella cheese over the top. Bake until the cheese has melted and the crust is crispy 10 minutes. Let cool for 5 minutes before slicing.
Ingredients
1 Mama Mary’s 12” Gourmet Pizza Crust
Olive oil to mist the crust
Pizza Sauce
½ cup finely chopped onion
¼ cup red wine vinegar orchicken broth
2 cloves minced garlic
2 tablespoons olive oil plus more for brushing
½ pound mozzarella (about 2 cups)
2 Tablespoons of tomato paste
1 28-ounce can crushed tomatoes
1teaspoon salt
Chipotle Sauce
1 ½ cup of mayonnaise
2 cans (6 oz) canned white albacore tuna
3 chipotle chiles in adobo sauce from a canned chipotle
6-7 fresh basil leaves, rinsed,dried, and chopped (or 1 tsp dried)
3 tablespoons sugar
Preheat oven to 350 f
1. Heat oil in a large nonstick-skillet over medium heat. Add the onion. Sauté for 3 minutes, untilthe onion is translucent, about two minutes more.
2. Over low heat, sauté the garlic until fragrant. Add the salt, basil, and tomato paste; stir until well mixed. Add the crushedtomatoes. Simmer over low heat for 10 minutes, stirring occasionally. Reduce heat and simmer, stirring occasionally, for 15 minutes.
3. Meanwhile, in a blender or food processor, combinemayonnaise, chipotle chiles and sugar. Blend until the mixture is smooth.
4. Now place the adobo cups of sauce into the rest of the pizza sauce, in the same saucepan over mediumheat.
5. Simmer the chipotle sauce over moderately low heat, stirring frequently until it is very thick, pasty, about 20 minutes.
6. Add red wine vinegar or chicken broth and whitealbacore tuna to skillet. Stirring occasionally, about 2 minutes or until sauce thickens slightly and tuna is tender.
7. Drizzle a coating of olive oil into a 9-by13 inch baking pan.8. Add the pasta mixture and sprinkle the mozzarella cheese over the top. Bake until the cheese has melted and the crust is crispy 10 minutes. Let cool for 5 minutes before slicing.
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